Heavy cream, candied ginger and a quarter-cup of cognac makes this an ambrosial pumpkin pie. The ginger and cognac perfume all the other ingredients, and the cream gives the filling a luscious, velvety texture. Everything is stirred up in a large mixing b
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 3 eggs
- 1 cup heavy whipping cream
- 1/8 teaspoon salt
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 cup pumpkin puree
- 2 tablespoons chopped crystallized ginger
- 1/4 cup bourbon
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon. Carefully pour mixture into baked pastry shell.
Bake in preheated oven for 30 minutes or until a toothpick inserted in center comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.